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Lamb shanks braised in a yoghurt sauce with basmati pilau with dill and cardamom
Fruit and vegetables
13cm/5in piece fresh
ginger
, peeled and coarsely chopped
8
garlic
cloves, peeled and coarsely chopped
85g/2½oz
onion
slices, sliced into fine half rings
25g/1oz finely chopped fresh
dill
Tins, packets and jars
basmati rice
, measured to the 500ml/17fl oz level in a measuring jug
650ml/1 pint 4fl oz
chicken stock
Cooking ingredients
2 tsp
salt
freshly ground
black pepper
8 tsp
olive oil
or corn oil
2 tsp
cumin
seeds, left whole
1 tsp
cloves
, left whole
4 medium-sized
cinnamon
sticks
2 tsp black
peppercorns
, left whole
4 tsp
coriander seeds
, ground to a coarse powder in a mortar and pestle
1½ tsp coarsely ground pure chilli powder or
cayenne pepper
½ tsp ground
turmeric
3 tbsp corn oil,
peanut oil
or olive oil
1 medium-sized
cinnamon
stick
5
cardamom
pods, left whole but lightly crushed
Dairy, eggs and chilled
475ml/16fl oz full-fat plain
yoghurt
, stirred until smooth
Meat, fish and poultry
4
lamb shanks
Other
525ml/18fl oz cold water
2 bay leaves
Back to recipe
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